Dungeness Crab Dip
Try NFL chef John Howie's crowd-friendly Super Bowl recipe.
Whether you're throwing a Super Bowl party or bringing a dish to share, there are plenty of ways to lighten dips. Or, for a more indulgent take, try Seattle Seahawks chef John Howie's winning seafood version.
Makes 1 pound of dip
⅔ cup mayonnaise
½ cup artichoke hearts, chopped into ½-inch pieces
½ pound fresh Dungeness crab meat, picked through for shells
¼ cup Parmesan cheese, shredded
¼ cup white onions, quartered and very thinly sliced
1 poblano chile pepper, roasted, peeled, removed of seeds, and diced into ¼-inch pieces
1. Combine mayonnaise, artichokes, crabmeat, Parmesan, onions, and 2 tablespoons of poblano chile into a bowl and mix well.
2. Place dip in a large baking dish, and spread it out so it is no thicker than 1” across. Place dip in a preheated 350˚ oven and bake until golden brown on top (approximately 20 minutes). Remove from oven and let rest for a minute or two. Serve with sliced baguette.